PEPPER CRUSTED TURKEY (OR CHICKEN) CUTLETS WITH CHUTNEY SAUCE
Having tried lots of different recipes through adventure, events and tag games, I now find myself with a pantry full of condiments and spices that I like but don't use very often. That has recently lead me to find new dishes which are simple, healthy and take advantage of these ingredients. This originated from a turkey recipe website and includes my modifications. Though I prefer it with turkey, it works well with chicken cutlets. Preparation includes 30 minutes to chill the poultry. This recipe is 4 pts per serving.
Provided by justcallmetoni
Categories Turkey Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
- (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
- In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
- Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
- Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
- Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).
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Bernard Gidigasu
[email protected]As a novice cook, I found this recipe incredibly easy to follow. The instructions were clear and concise, and I didn't encounter any difficulties. The end result was a restaurant-quality dish that impressed my friends.
wendy winfred
[email protected]I made a healthier version of this recipe by using whole-wheat flour instead of all-purpose flour, and I also reduced the amount of butter in the chutney sauce. It turned out just as flavorful, but with a lighter and healthier touch.
Serenity Sherley
[email protected]While the flavors were undoubtedly delicious, I found the pepper crust to be a bit too spicy for my taste. Next time, I'll use half the amount of peppercorns to tone down the heat.
Kn Trader4
[email protected]This recipe not only tasted amazing, but it also looked incredibly appetizing. The golden-brown pepper crust and the vibrant chutney sauce made it a feast for the eyes. Definitely a dish I'd be proud to serve at a dinner party.
Kysean Galloway
[email protected]I decided to experiment with this recipe and added a teaspoon of smoked paprika to the pepper crust. It gave the cutlets a slightly smoky flavor that complemented the chutney sauce perfectly. Highly recommend this twist for those who love a touch of
Gerda Stoltz
[email protected]I was pleasantly surprised at how affordable this recipe was. The ingredients were easily accessible and didn't break the bank. Plus, the leftovers made for a great lunch the next day – double theอร่อย!
Ira Roberts
[email protected]As someone who's always short on time, this recipe was a lifesaver! The prep was quick and easy, and the cooking time was minimal. The end result was a delicious and flavorful dish that my whole family enjoyed.
Rick Martinez
[email protected]Made this for my family and it was a huge success! The kids loved the crispy chicken cutlets, and the adults enjoyed the sophisticated flavor of the chutney sauce. We'll definitely be adding this to our regular dinner rotation.
Achi Blessing
[email protected]This pepper-crusted turkey was a delightful blend of flavors. The crushed peppercorns added a nice spicy touch, while the chutney sauce brought in a sweet and tangy contrast. Great recipe for those who enjoy a bit of heat in their dishes.
Wiz Watch
[email protected]Used this recipe for a healthier twist on chicken cutlets. Swapped the all-purpose flour for almond flour and used Greek yogurt instead of sour cream in the chutney sauce. It turned out fantastic! The cutlets were crispy and flavorful, and the chutne
Lona Victor
[email protected]Easy to follow recipe that yielded delicious results. The pepper crust added a nice kick, while the chutney sauce provided a sweet and tangy balance. Served it with roasted vegetables and mashed potatoes for a complete meal. Yum!
Chevy Nomad
[email protected]Oh my! This recipe is a keeper! The chicken cutlets were incredibly juicy and flavorful, with a crispy, peppery crust. The chutney sauce took it to the next level – a perfect blend of sweet, tangy, and slightly spicy. Will definitely be making this a
Indra Lungeli
[email protected]This pepper-crusted turkey was an absolute hit at our dinner party! The chutney sauce was the perfect accompaniment, adding a delightful sweetness and tang that balanced the savory crust. Highly recommend!